Chocolate French Silk Pie Recipe | Baker Bettie (2024)

FAQs

What is the difference between chocolate cream pie and French silk pie? ›

The Crust: Chocolate cream pie traditionally sits on a cookie crumb crust, while French silk pie traditionally sits on a pastry crust. The Filling: Chocolate cream pie filling has a denser, pudding-like consistency, while French silk pie filling has a lighter, airier, more mousse-like consistency.

Unlike denser chocolate mousse pie, French silk uses whipped eggs to achieve the remarkably light texture of its filling. Whisking the eggs with sugar over a double boiler dissolves the sugar, heats the eggs to a safe eating temperature, and incorporates air bubbles into the mix.

At its core, French silk pie is just a chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter. (The building blocks of life!) Its title is accurate: yes, this pie really does have the texture of silk, albeit delicious silk.

This French Silk Pie is safe to eat during pregnancy because the eggs are cooked to 160°F. If you are at all concerned, simply use pasteurized eggs. How do you store French Silk Pie? Store French Silk Pie in the refrigerator covered with plastic wrap for up to a week or 2 months frozen.

Key Ingredients for Chocolate Satin Pie:

A chocolate cookie crust or graham crust works GREAT for this recipe if you want something different from a traditional crust. Heavy Whipping Cream. Chocolate. I use a blend of good quality dark chocolate and semi-sweet to get a decadent, rich pie.

Dairy Queen has discontinued the French Silk Pie Blizzard, a fan favorite.

A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

The name French Silk Pie comes from its silky texture! The chocolate filling is often beaten for long amounts of time, aerating the mixture, unlike its thicker pudding filling counterpart. Whipped cream is also often folded into the filling, giving it its mousse-like texture.

Its texture is easy to recognize as it has a light, airy look, its chocolate flavor is intense and it's soft and melting on the palate. This dessert is a real treat and a light and simple finale to any meal.

Does French silk pie contain raw eggs? ›

Most French silk pie recipes call for raw eggs, but I gently cook them first. This requires an extra step on the stove, but it cancels out any worries of serving raw eggs. Even with this step, we still have the same smooth-as-silk texture—nothing is compromised!

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Chiffon pies and fruit whips made with raw, beaten egg whites may not be safe. In place of the raw egg whites, substitute pasteurized dried egg whites, whipped cream, or a whipped topping. In any recipe, in-shell pasteurized eggs and pasteurized egg substitutes may be used safely without cooking.

Tiramisu, chocolate mousse and uncooked meringues.

These all incorporate raw eggs into their decadent recipes, upping the risk of salmonella.

Cakes with alcohol or raw eggs should be avoided.

Dolly Parton Pie is the world-famous singer's favorite, a walnut pie with a rich, sweet filling you can enjoy whenever you get the Mule Skinner Blues! Buttery, crunchy, and melodic, Dolly Parton Pie is just what you need most when it's time to tuck into dessert. You'll fall in love with it on the first bite!

The English word "pasty" derives from Medieval French (O.Fr. paste from V. Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages.

A flaky crust is used for non-liquid or cooked fillings. It's achieved by keeping your fat pieces larger after combining. Mealy dough is used for pies with a liquid or custard filling. It's dense, so it can withstand heavier fillings, and is made by rubbing your fat and flour down to cornmeal-sized pieces.

The difference is how the filling comes together: a custard filling is usually baked, while a cream pie filling is not. But we're not here to be fastidious, so you'll spot a few custard pies in the collection below—we promise they'll satisfy just as well whenever a cream pie craving hits.

What makes a cream pie different from other types of pies? ›

Cream pie. This mouthwatering variety of pie is unique from other pies in that the crust is typically baked first. A pudding-like mixture of milk, sugar, eggs, and other flavorings is then cooked on the stovetop until thick and poured into that pie crust to chill and set until firm.

Pudding is meant to be thick, soft, and silky, and is, therefore, a lot less airy than mousse. This difference in texture lies in preparation. Pudding requires heat to come together with the right consistency, whereas mousse simply needs to be whipped together.